Popular
Latest From the Show
Ryan Scott's Beer Beef Brisket Over Roasted Potatoes and Vegetab…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Use leftovers to make Ryan Scott's Brisket Hash with Poached Eggs and Spicy Mustard Hollandaise.
Ingredients
- For the brine: 2 quarts water 2 cups brown sugar 2 cups Kosher salt 3 tablespoons juniper berries 3 bay leaves
- For the brisket: 4 pounds beef brisket 1 bottle beer, such as Anchor Steam 1 28-ounce can diced tomatoes 3 garlic cloves, minced 3 rosemary leaves 3 thyme leaves 2 teaspoons lemon zest 2 quarts beef stock 1 cup baby carrots 2 cups Yuko
- For the horseradish crema: 6 ounces sour cream 1 tablespoon horseradish 1 teaspoon chives, chopped
Yield
Serves: 4 servings
Preparation
To prepare brine: In a saucepan over medium heat, bring all ingredients to a boil, stirring. Remove from heat and submerge brisket in brine. Refrigerate for at least 3 hours or overnight.
To prepare brisket: Preheat oven to 325°F. Remove brisket from brine and pat dry. Combine all remaining ingredients in a large Dutch oven over medium-high heat and bring to a boil. Bake in oven for 6 hours.
Raise oven temperature to 425°F. Toss carrots and potatoes with olive oil and season with salt and pepper. Roast on a preheated hot baking sheet for about 15 minutes, or until vegetables are tender.
To prepare horseradish crema: In a small mixing bowl, mix all ingredients together.
Pull brisket apart with fork and serve with roasted vegetables and a dollop of horseradish crema.